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Italian Chicken Pesto with Spaghetti Squash
Italian Chicken Pesto with Spaghetti Squash
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Try this flavorful Paleo twist on classic Italian dish: Chicken Pesto with Spaghetti Squash.
Ingredients:
  • 1 spaghetti squash, halved lengthwise
  • 6 links Italian chicken sausage, casings removed
  • 1 head broccoli, cut into bite-size pieces
  • 1 green bell pepper, cut into bite-size pieces
  • 1 pinch chopped fresh basil, or to taste
  • 1 pinch chopped fresh rosemary, or to taste
  • 1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
  • 1 tablespoon olive oil
  • 0.33333334326744 (7 ounce) container pesto, or to taste
  • 10 sun-dried tomatoes
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Season the squash generously with aromatic Italian seasoning and carefully place it upside-down on a baking tray with raised edges. Pour approximately 1 inch of water into the tray.
  • Roast in the preheated oven for 35-40 minutes until tender. Rest for 10 minutes before gently scraping the fork to create squash strands that separate easily.
  • Preheat a large skillet or wok over medium heat. Brown and crumble the sausage for about 10 minutes. Add broccoli, bell pepper, and squash strands. Sprinkle with basil, rosemary, and Italian seasoning, and drizzle with olive oil. Stir in 2 generous spoonfuls of pesto, adding more if desired, and add sun-dried tomatoes. Simmer over low heat for 2 to 5 minutes. Serve.

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